For all ingredients, please use organic versions if available
Brinjals (Aubergines)
Tomatoes
Onions
Coriander leaves
Green chilies
Ground black pepper
Fenugreek powder
Cumin seeds
Chili
Salt
Turmeric powder
Oil
Ginger
Garlic

DIRECTIONS:

1. Cut the brinjals in small medium size so it will be quicker to be cooked.
2. Heat the pan without oil for a while.
3. When the pan is hot, put the pieces of brinjal in the pan, leaving no space in it.
4. Cook them until they turn brown, somewhat charred on both sides. It takes about 10-15 minutes.
5. Do not cover the pan because more vapor will be generated, which make the brinjal soft.
6. Meanwhile, prepare the ginger and garlic. Grind the ginger and made a paste of it.
7. Mix it with garlic paste.
8. When the brinjal is charred, turn of the heat.
9. Put the brinjal in a bowl and stir it a little.
10. Mix all the ingredients including the tomatoes, onions, coriander, garlic, green chilies, ground black pepper, fenugreek powder, turmeric powder, cumin seeds, sesame seeds into the cooked brinjal.
11. Stir it well so that all the ingredients spread evenly over the cooked brinjal.
12. Heat the pan again.
13. Put 2 spoons of oil in it.
14. Put some fenugreek powder in it. Saute it until it is brown, and after that put some turmeric powder in it.
15. Mix this oil with the ingredients in the mixture.
16. Stir them once again.
17. Add in some coriander leaves.
18. Ready to be served.